Hey guys! How were your weekends? I don’t even know what’s going on with me right now to be honest. I’m trying to step up my Instagram game (I’m getting up 1 post per day if you want to check it out!) and also plan for 2 blog posts per week (Mondays and Fridays 🙂 yay for consistency!). Also, you know, Christmas is coming, and I’m planning a few presents for my family. All in all, it’s Christmas break, and I feel so busy. It’s mostly a fun kind of busy, though. Oh, and I’m getting together a Christmas cookie decorating party this week, so you might see a few photos! Exciting stuff, man.
Anyway- I made us some more soup! This is based on Minimalist Baker’s Curried Butternut Squash Soup. It’s essentially butternut squash, spices/seasonings, onions and garlic, and liquid, all blended up into creamy oblivion. I used Thai Kitchen Green Curry Paste, which I love because of its many layers of flavor and hint of spiciness. I also topped it off with some plain curry powder, maple syrup, and nutritional yeast for a little more savoriness.
This recipe makes a pretty small batch of soup – I’d say it only would serve four people – so go ahead and double it if you wish. It’s also highly adjustable, so if your butternut squash is absolutely gigantic, add extra liquid to thin it out, and if your squash is very small, decrease the water a little. And, if you decide the soup is too thin, just let it simmer uncovered for 15-30 minutes, checking occasionally, until the texture is where you want it.
Curried Butternut Squash Soup
1/2 or 1 teaspoon minced garlic
1 tablespoon coconut oil
1 tablespoon curry paste (I used Thai Kitchen Green Curry Paste)
a couple of dashes of curry powder
a couple of dashes of cinnamon
2 tablespoons maple syrup
salt to taste
pepper to taste
1 small butternut squash
1 tablespoon nutritional yeast
2 cups of water
a generous pour of coconut milk *
Dice the onion, and peel and dice the butternut squash. Heat up a large soup pot over medium heat (not hot enough to make the oil smoke, but fairly hot) and add the coconut oil. When the coconut oil is hot, add the onion and garlic and sauté for 2 minutes, stirring occasionally. Then, add the butternut squash, the curry paste, the cinnamon, and a dash of salt and pepper. Stir well, cover, and cook for 4 minutes, stirring occasionally. Add the water, coconut milk, and maple syrup. Cover, bring to a boil, and then lower the heat to medium-low and allow to simmer covered for 15 minutes. Then, use a blender (I used an immersion blender) to blend until completely smooth. Add the nutritional yeast, and then add salt and curry powder to taste. Finally, if the soup is too thin for your preference, allow to simmer uncovered for 15-30 minutes.
* you may of course leave out the coconut milk if you want it to be lower in fat. Just replace with water or vegetable stock.
* I like to serve this with a drizzle of coconut milk on top. My dad would tell you to use some Louisiana hot sauce, too!